Pacamara Natural Wilmer Cuellar

 This natural Pacamara lot was produced and processed by Wilmer Cuellar at his farm, Finca Las Brisas, located in Acevedo, in the southern region of Huila, Colombia.

The cherries were harvested in mid-May and fermented for 48 hours in GrainPro bags. Drying was carried out in two stages: initially in Wilmer's parabolic drier and then in the mechanical drier, with careful control of the cherries’ internal temperature. This meticulous process helps preserve the coffee’s flavor complexity and keeps the embryo alive. 

In the cup, this coffee offers notes of red apple, vibrant citrus, and candied fruits, with a sweet mandarin-like acidity, a juicy, lingering body, and a clean, apple-like aftertaste. It’s a coffee for those who appreciate intensity and brightness in their cup.